There’s lots of really interesting and tasty pub food at Newark’s Fox and Crown – here are three typical dishes, and the recipes for you to try them out at home. Food is served Monday to Thursday from 11am – 3pm and 5pm – 8pm. Friday and Saturday is from 11am – 8pm and Sunday 10.30am – 3pm.

Chicken & Chorizo Stew slow cooked with fresh herbs, tomatoes & chick peas. Served with a crusty baguette or steamed rice.

Ingredients – serves 4 – 6:
4 chicken breasts (cut into 3 pieces) • chorizo ring • 1 tin chick peas • 1 tin tomatoes • Tbsp tomato puree • 125ml white wine • 1 onion diced • 1 garlic sliced • fresh herbs such as thyme, basil & oregano.

Method:
Dice chorizo and fry in a dry pan (chorizo releases a lot of oil), until slightly browned. Remove with a slotted spoon and reserve for later. In the same pan fry the chicken until golden brown and then remove.

Next add the onion & garlic and cook until transparent (but not brown), you may need to add a little oil. Return the chorizo & chicken to the pan, turn the heat up high and add the wine and reduce by half.
Next add the tomatoes and puree and season to taste.
Cook for 30 minutes and then add the fresh herbs and serve.

Smoked Haddock & Black Pudding Fishcake topped with a free range egg and served with hot buttered new potatoes and side salad.

Ingredients – serves 4:
500g Maris Piper potatoes, cut into 2.5cm (1in) dice • 350ml (1/2 pint) milk • 500g smoked haddock
1 bay leaf • 3 tbsp olive oil • 1 large onion, finely chopped • finely grated zest of 1 small unwaxed lemon
1 tsp paprika.

Method:
Boil the potatoes and make into a smooth mash (season well).
Next poach the fish in the milk with the bay leaf for about 7 – 10 minutes. Strain, allow to cool and then flake into a bowl.
Gently cook the onion with the lemon zest and paprika for a couple of minutes and then add to the fish and stir in the mash potato.
Ensure everything is mixed well and then form into patties. Place these on top of your black pudding slices and coat in breadcrumbs.
Refrigerate for at least 2 hours before cooking. Serve topped with a poached egg, warm buttered new potatoes and salad leaves.

The Fox ‘n’ Turf Burger, 6oz beef burger topped with Whitby Bay breaded scampi in a toasted bun with lettuce & tomato. Served with hand cut chips and a Marie Rose sauce.

Ingredients – serves 8:
1kg minced beef • 1 small onion, finely chopped • 4tbsp fine bread crumbs • 1 egg, lightly beaten
1 red chilli, finely chopped • 1tsp salt • 1tsp mustard power or mustard • 1/2 tsp black pepper
2 cloves garlic, crushed.

Method:
Mix all the ingredients together by hand, ensuring everything is well combined.
Form into patties , wrap in cling film and allow to chill in the fridge for 2 hours.
In a skittle or griddle pan add a little oil and turn the heat to fairly high. Fry the burgers for 5 – 7 minutes each side or until cooked through and piping hot.
Top with breaded scampi and Marie Rose sauce in a seeded bun with lettuce & tomato. Serve with hand cut chips.